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The Best of the Best 2003: Dining - AZ

As indicated by a résumé that includes a doctorate in biochemistry from Princeton and a cooking stint with madcap chef Bobby Flay, chef Patricia Yeo is both brainy and passionate. At her restaurant AZ in Manhattan’s Flatiron district, she deconstructs classic dishes and puts them back together to bring out the essence of the flavors. “I do not have formal culinary training, so as a result, my approach to food and cooking is guided by the dish rather than the techniques,” she explains.

Yeo’s duck schnitzel and seared tuna with black beans and braised oxtail salad are two examples of the places her culinary imagination takes her.